Looking for a homemade Bratwurst recipe....

[AndyL]

I'm always looking for new sausage recipes to try.

Does anyone have a tried and true homemade Bratwurst recipe they'd like to share here with me?

Couldn't find anything for Brats at all here in the forum.

I'm heading to a cookout next weekend and would appreciate any Brat recipe you may want to pass along!

Danke!

[Salmonsmoker]

Andy, do a search for Len Poli sausage recipes. I had his recipe link bookmarked, but the link is broken. If you can access it, there must be hundreds of recipes there, including more than one bratwurst recipe.

[AndyL]

Andy, do a search for Len Poli sausage recipes. I had his recipe link bookmarked, but the link is broken. If you can access it, there must be hundreds of recipes there, including more than one bratwurst recipe.

Here's a workable link to Len's sausage recipe page:

http://lpoli.50webs.com/Sausage%20recipes.htm

I'd used his recipes a few years back, most notably one of his kielbasa, breakfast and bratwurst recipes. I completely forgot about his site. You're right,  there's hundreds of great ideas to choose from there! Thanks for reminding me about it.

[AndyL]

Huh, I just noticed there's a separate section for cured meats and food preservation to answer all my sausage questions! Oh well, this forum is massive.  Now I know.

[TentHunteR]

This is my own variation of a authentic German-style bratwurst. It's based off a recipe I found years ago on the old Wedliny Domowe site:


German-Style Bratwurst
1 lb Ground Pork, fine ground.   For a truly authentic German Brat use a 70/30 mix of pork/veal.
1 tsp  Pickling Salt
1/2 tsp Pepper,  fine ground (White pepper is traditional, but black works fine)
1/2 tsp Marjoram, ground
1/4 tsp Caraway seeds
1/4 tsp Nutmeg
1/4 tsp Ginger, dried ground
1 egg white (optional - traditionally used to help bind and give a more whitish color, but not absolutely necessary)
1 fl oz  Cold Water


Mix the seasonings with the water (and egg white if using), then thoroughly mix into the ground meat.  Use as bulk or stuff into hog casings.

[AndyL]

Hey thanks for sharing that recipe, it looks great! Next time I make sausage I'll give it a try. I just made a bunch of sausage this afternoon. I make bulk sausage patties,  but I'm gonna be getting back into stuffing again soon. Then, I'm gonna be in the market for an additional smoker for my links. As much as I love my Pit Barrel it's not designed for low enough temps for smoking sausages.

[cookiecdcmk]

Here is my favorite recipe and I just made 6 lbs yesterday.

5 # pork butt-ground fine, I grind twice with two plate sizes
1 # veal-ground fine-you can use all 6 # of pork instead
1 Tsb  Nutmeg
3 1/2 Tbl Salt
1 Tsp white pepper
1 Tsp Onion Powder
1 Egg
1/2 cup heavy cream
1 Tsp Pink Powder-Cure #1
1/2 Tsp Margoram
1/8 Tsp Cardamon
1/8 Tsp Ginger
1/4 Tsp Celery seed
1/8 Tsp Mace
Dash Fennel Pollen(hard to find but a must in this recipe)

Mix together and put in pork casings or patties

[AndyL]

Here is my favorite recipe and I just made 6 lbs yesterday.

Another great looking recipe, thanks!

[Salmonsmoker]

Here is my favorite recipe and I just made 6 lbs yesterday.

5 # pork butt-ground fine, I grind twice with two plate sizes
1 # veal-ground fine-you can use all 6 # of pork instead
1 Tsb  Nutmeg
3 1/2 Tbl Salt
1 Tsp white pepper
1 Tsp Onion Powder
1 Egg
1/2 cup heavy cream
1 Tsp Pink Powder-Cure #1
1/2 Tsp Margoram
1/8 Tsp Cardamon
1/8 Tsp Ginger
1/4 Tsp Celery seed
1/8 Tsp Mace
Dash Fennel Pollen(hard to find but a must in this recipe)

Mix together and put in pork casings or patties

Fennel pollen is available at Amazon and also @ www.thespicehouse.com .